Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

Cilantro Pesto: 

• 2 cups cilantro leaves
• 2 tablespoons pumpkin seeds
• 2 cloves garlic
• 3 tablespoons fresh lime juice
• 1/2 cup olive oil
• 1/4 cup freshly grated parmesan cheese
• Salt and pepper

White Bean Broth:

• 6 cups fish stock
• 2 ancho chiles, soaked, seeded and julienned
• 1 cup cooked white beans
• 3 shallots, roasted, peeled and sliced thinly
• 1 tablespoon honey
• Salt and pepper

Salmon:

• Four 6 ounce salmon fillets
• Olive oil
• Salt and pepper

Sauteed Kale:

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil 
• 2 cloves garlic, finely sliced 
• 1/2 cup vegetable stock or water 
• Salt and pepper 
• Salt and pepper
• 2 tablespoons red wine vinegar